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Two gluten-free banana muffins stacked on top of each other with the top one having a bite taken out of it.

Gluten-Free Banana Muffins

These simple, gluten-free banana muffins are made with just a few basic ingredients. Perfect for anyone on a gluten-free diet, these muffins are moist, flavorful, and ready in under 30 minutes. Ideal for breakfast, snacks, or dessert, they're a versatile treat for overripe bananas. There’s no mixer needed, and they’re easily customizable with nuts or chocolate chips!
5 from 1 vote
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Course: Breakfast
Cuisine: American
Diet: Gluten Free
Prep Time: 8 minutes
Cook Time: 22 minutes
Total Time: 30 minutes
Servings: 12 muffins
Calories: 176kcal
Author: Megan

Ingredients

  • 1 1/2 cups gluten-free flour blend (210g, I used Bob's Red Mill 1-to-1 Gluten-Free Baking Flour)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2-3 bananas (ripe (275g, mashed, approximately 1 heaping cup))
  • 1/3 cup vegetable oil
  • 1/3 cup sour cream (80g)
  • 1/2 cup brown sugar (100g)
  • 1 large egg (room temperature (50g))
  • 1 teaspoon vanilla extract

Instructions

  • Preheat the oven to 375°F (190°C). Line a muffin tin with 12 paper liners. Spray a 9×5-inch loaf pan with cooking spray and line with parchment paper.
  • In a medium bowl, add the gluten-free flour, baking powder, baking soda, ground cinnamon, and salt. Whisk to combine. Set aside.
  • In a large bowl, add the bananas. Mash with a fork until smooth.
  • Add the vegetable oil, sour cream, brown sugar, egg and vanilla extract. Mix until combined.
  • Add the dry ingredients to the wet ingredients. Mix until no more streaks of flour remain.
  • Use a cookie scoop to portion out the muffin batter into the muffin wells. The wells should be almost filled to the top.
  • Bake at 375°F (190°C) for 18-22 minutes, until the muffins are domed and a toothpick inserted in the center comes out clean.
  • Let the muffins cool for 5 minutes before removing and placing on a wire cooling rack to finish cooling.

Notes

  • If you have celiac disease or are on a gluten-free diet for other reasons, always be sure to double check that all of your ingredients are gluten-free, as manufacturing practices can change over time. 
  • It’s important that your bananas are very ripe for this recipe. They should have brown spots on the peel, which means they are sweet and easy to mash.
  • It’s okay if there are some small lumps in the batter after mixing the wet and dry ingredients.
  • Feel free to add chocolate chips, chopped nuts, or dried fruits to the batter for extra flavor and texture. I recommend adding up to a cup of add-ins. 

Nutrition

Calories: 176kcal | Carbohydrates: 25g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 17mg | Sodium: 153mg | Potassium: 164mg | Fiber: 2g | Sugar: 12g | Vitamin A: 72IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 1mg
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